Jennie Geisler: Tomato Basil Pie season is upon us

Wednesday

Aug 2, 2017 at 10:23 AMAug 2, 2017 at 10:23 AM

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Fresh, local red ripe tomatoes are on the way, and we understand if you start with a tomato/mayo sandwich, or a BLT, or even just a salted slice or two. But after you get your fill of that, try this. It’ll stay with you for a long time.

I’ve been writing my food column for 15 years. That’s, more or less, 800 recipes, give or take a big week or vacation. I have to admit I can’t access most of them from this aging memory.

This one, however, bobs around on the surface of my consciousness, and every time I see a whole red tomato I wonder “Could I make Tomato Basil Pie with that?”

Usually, the answer is no. Because usually, it’s not August or September, and ripe, local tomatoes simply aren’t available. I’ve never attempted this recipe with winter tomatoes. It probably wouldn’t be half bad, but it wouldn’t live up to what I remember of it since its September 2002 publication.

But here we are. Juice, red, ripe tomatoes are on their way to our counters, and Tomato Basil Pie is soon to find its way onto my menu. Neither of my boys (husband or son) will eat it, so it’ll be hard to control the urge to eat it all by myself. I’ll find someone to help me. And, trust me, you will, too.